Makes 14-16 skewers
- 3 lbs boneless, skinless chicken thighs (could use chicken breasts, but thighs stay more moist)
- 1 cup soy sauce or coconut aminos
- 1 (15 oz) can of pineapple chunks in 100% juice, drained (reserve 1 cup of juice)
- 1 cup coconut milk
- 1/2 cup honey
- 1 bunch of green onions, chopped (optional, reserve some for garnish)
- 1/2 large white onion, chopped
- 4-5 cloves garlic, minced
- 1 (2-inch) chunk ginger, grated
- 1 tsp toasted sesame oil
- bamboo skewers
DIRECTIONS
- Trim the chicken of any visible fat and cut into chunks about 2-inches in size.
- Mix remaining ingredients, except drained pineapple chunks, a large bowl. If you find that your reserved juice doesn't quite measure a cup, just add water to yield the cup of liquid. Marinate the chicken for at least 4 hours, but overnight would be ideal.
- An hour before you're ready to grill your chicken, soak your skewers. This will ensure they don't catch fire, or burn entirely.
- Grill your skewers at a medium-low heat so that the marinade does not burn. Turn once after 5-7 minutes. If you do not have a grill you can use a indoor grill pan or broil them.
- Enjoy them with stir-fried veggies or serve on a platter of coconut rice* and garnish with green onions.
*Coconut rice can be made by just replacing half of the water in your rice recipe with coconut milk and adding 1-3 tbsp shredded, unsweetened coconut.
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